Beet and Tangerine Salad

 

15 oz spring mix greens

5 tangerines or clementines, plus 2 tablespoons of their juice

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

½ red onion, finely chopped

⅛ teaspoon each salt and pepper

3 red beets, thinly sliced

8 oz pickled asparagus, sliced diagonally into 2 inch pieces


Peel and juice 2 tangerines to get 2 tablespoons of juice.  In a  bowl, whisk together tangerine juice, balsamic vinegar, extra virgin olive oil, red onions and salt and pepper.  Mix well to combine.  


Peel and slice 3 tangerines into circles. Slice beets into circles roughly the same size as the tangerines.  


Add mixed greens to a plate or bowl, top with tangerine and beet slices and pickled asparagus pieces. Drizzle the top of the salad with some of the dressing.  Serve.



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